If Riesling and Asian Fusion cuisine is a match made in heaven, then our winemaker, Ernst Loosen, must be growing wings this week. Ernie’s traveling in Vietnam and sent us these fun pix from his visit to Cepage Restaurant in Ho Chi Minh city (Saigon).
Cepage’s website is “wartungsarbeiten” (under maintenance), but you can learn more at their Facebook page.
Here’s a little more about Cepage.
With ceiling-to-floor glass windows, sofas swathed in maroon and beams of soft light, the two-story Cepage is the latest and sleekest dining venue in town.
Munich-born chef Andreas Ertle is the man behind the kitchen, having worked in Tokyo, Moscow, and in well-known five-star hotels. He says the idea behind Cepage is “to create an environment like a five-star hotel, but outside of the hotels, with a wine concept”.
The wine bar downstairs, perfect for a tête-à-tête, boasts over 260 bottles and around 20 choices of wine by the glass.
Upstairs, tuck into Ertle’s delicious creations, which range from the familiar (oxtail stew) to exotic (raw marinated tuna with poached egg and pepper).
Looking for after-dinner drinks? Head to the cigar room with the plushest leather sofas imaginable and a list of the finest whiskies and cognacs to go with your Cubans. Their Black Box three-course set lunch is a steal at VND135,000.